If you love pancakes and cinnamon rolls, you’re in for a treat! Cinnamon Roll Pancakes combine the fluffy goodness of pancakes with the sweet, cinnamon flavor of cinnamon rolls. Perfect for breakfast or brunch, this recipe will delight your taste buds and fill your kitchen with a warm, inviting aroma.
Why Make This Recipe
Cinnamon Roll Pancakes are not just your average pancakes. They are a delicious twist that can make a regular morning feel special. With their fluffy texture and sweet cinnamon swirl, these pancakes can bring joy to anyone who tastes them. Plus, homemade pancakes are often healthier and tastier than store-bought options. Making this recipe is a fun way to start the day with a treat that everyone will love!
How to Make Cinnamon Roll Pancakes
Making Cinnamon Roll Pancakes is easy and fun! Just follow these simple steps, and you’ll have a delicious breakfast ready to enjoy.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Directions
- Prepare the cinnamon swirl: In a small bowl, mix together softened butter, brown sugar, and cinnamon until combined.
- Make the pancake batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix the buttermilk, egg, melted butter, and vanilla until well combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and fold gently. Let the batter rest for a few minutes.
- Cook the pancakes: Preheat a griddle over medium heat. Pour some pancake batter onto the griddle and drizzle the cinnamon swirl on top. Cook until golden brown on both sides.
- Prepare the cream cheese glaze: Beat the cream cheese and butter together. Gradually add the powdered sugar, mixing well, then add milk, vanilla, and salt until you reach a smooth consistency.
- Serve and enjoy: Stack the pancakes and drizzle the cream cheese glaze on top.
How to Serve Cinnamon Roll Pancakes
Cinnamon Roll Pancakes are best served warm, right after cooking. Stack them high on a plate and drizzle the creamy glaze on top. You can also sprinkle some extra cinnamon or serve them with fresh fruits for added flavor.
How to Store Cinnamon Roll Pancakes
If you have leftovers, allow the pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. When you’re ready to eat, just reheat in the microwave or toaster.
Tips to Make Cinnamon Roll Pancakes
- Don’t overmix the batter! Gently folding the ingredients helps keep the pancakes fluffy.
- Make sure the griddle is hot enough. This helps the pancakes cook evenly and get that nice golden color.
- Experiment with different toppings! Maple syrup, fresh fruits, or chopped nuts would also be great additions.
Variation
Feel free to add chocolate chips or chopped nuts to the pancake batter for extra flavor and crunch. You can also swap the cream cheese glaze for a simple maple syrup for a quicker option.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes.
2. How can I make the pancakes dairy-free?
Use a dairy-free milk alternative, like almond or oat milk, and substitute the butter with a dairy-free option.
3. Can I prepare the batter in advance?
Yes, you can make the batter ahead of time and store it in the refrigerator for a few hours. Just give it a gentle stir before cooking.
Enjoy making and indulging in these delightful Cinnamon Roll Pancakes! They are sure to become a favorite in your home.
Cinnamon Roll Pancakes
Ingredients
For the pancake batter
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1.5 cups buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the cinnamon swirl
- 0.25 cup unsalted butter, softened
- 0.25 cup packed brown sugar
- 2 teaspoons ground cinnamon
For the cream cheese glaze
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2-4 tablespoons milk
- 0.5 teaspoon vanilla extract
- pinch salt
Instructions
Preparation
- In a small bowl, mix together softened butter, brown sugar, and cinnamon to prepare the cinnamon swirl.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently. Let the batter rest for a few minutes.
Cooking
- Preheat a griddle over medium heat.
- Pour pancake batter onto the griddle and drizzle the cinnamon swirl on top.
- Cook until golden brown on both sides.
Glaze Preparation
- In a bowl, beat the cream cheese and butter together.
- Gradually add the powdered sugar, mixing well, then add milk, vanilla, and salt until you reach a smooth consistency.
Serving
- Stack the pancakes and drizzle the cream cheese glaze on top.
